Once upon a time, when asked “What’s the best restaurant in Boston?”, Spenser (Robert B. Parker’s detective) answered, “The best restaurant in Boston isn’t in Boston, it’s Rosalie’s in Marblehead.” Rosalie’s is now out of business, but the building is very close to my house. This is my family’s memory of Rosalie’s Spinach Pie. We love this recipe, and it is completely open to many variations – vegetarian or not, lots of vegetables or not… It doesn’t work without dairy and eggs, however.
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
This is a really fun recipe to play with – add and subtract veggies and meat options. Just don’t change the spinach, amount of cheeses, and eggs. Sometimes we don’t have zucchini, so we add extra mushrooms. Sometimes we have a picky person who doesn’t like mushrooms, so we just leave them out. I’ve frequently made 2 of these at a time – one vegetarian and one for the omnivores. It’s incredibly easy and delicious.
- 3 eggs
- 10oz baby spinach
- 1lb ricotta cheese
- 1 cup grated parmesan or romano cheese
- 2 TB coconut or olive oil
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp Italian Seasoning or Trader Joe’s 21 Seasoning Salute, or your favorite spice mix
- 1/2 zucchini, sliced
- 1-2 cloves garlic, minced or pressed
- 1/4 lb (that’s 4oz) fresh mushrooms, sliced
- 1/2 bell pepper, diced
- 1/2 cup cooked sausage (optional)
- 4 strips bacon (optional)
Preheat oven to 350F. Lightly grease a deep pie plate or a glass baking dish no larger than 8″x11″. A 9×13 is too big.
In a large sautée pan with a lid, warm the oil over medium heat. Add the garlic, and stir for a minute. Add the mushrooms, zucchini, and bell pepper and sautée until the vegetables are tender. Add the baby spinach to the pan, turn the heat down to medium-low, and cover. Lift the lid after a minute to stir, then repeat. After a couple minutes, the spinach should be bright green and wilted.
Take the cooked veggies off the heat, pour into a colander, and drain well.
In a large bowl, combine ricotta, eggs, cheese, and seasoning. Mix in spinach mixture, then add in the sausage and/or bacon, if using. Mix just well enough to combine, then pour into the baking dish.
Bake for 35-40 minutes, until the center is clearly set. Let sit for 5 minutes after baking, then cut and serve. Yum!